Grated Manchego makes a tasty topping for this roasted broccoli dish.


Recipe Summary

10 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450 degrees. Trim 1 inch from end of broccoli stalks. Cut off florets, and separate into large pieces. Using a vegetable peeler or paring knife, peel the outer layer of stalks; thinly slice crosswise.

  • Divide broccoli (both stalks and florets), garlic, oil, and red-pepper flakes between two large rimmed baking sheets; season with salt. Roast until broccoli is crisp-tender and beginning to brown, 20 to 25 minutes, rotating sheets from top to bottom and tossing broccoli once halfway through.

  • Remove from oven. Sprinkle broccoli with lemon juice; toss to coat. Serve, topped with Manchego.

Cook's Notes

Shave or grate the cheese when it's cold.

Reviews (3)

13 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
Great side dish. I would never have thought about roasting broccoli. But it really works. The caramelization imparts a deep, smoky flavor, and the acid cuts through some of the richness to keep the dish light.
Rating: Unrated
I love this side. The broccoli had a really nutty flavor after roasting. I modified a little, using Feta instead of manchego since that's what I had in my fridge. Also, my husband is sensitive to lemon so I used Balsamic Vinegar for the acidity. Deeelish!!!
Rating: Unrated
This dish was delicious! It really made the broccoli exciting and flavorful. I used Parmesan cheese because I did not have manchego. Still tasty and would definitely make again.